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Students make food items during Chef Competition at PCTE Institute of Hotel Management
Students make food items during Chef Competition at PCTE Institute of Hotel Management

Ludhiana, March 13, 2015 (Neel Kamal Sonu): PCTE Institute of Hotel Management organized Chef Competition at Hospitality Olympics 2015 in campus. 10 teams from IHT, MDU, Rohatak, Kurukshetra University, Chitkara University, CT Institute Maksudan, Chandigarh University, St. Soldier Jalandhar, PAU Ludhiana, Dr. Ambedkar Institute of Hotel Management Chandigarh and CT-IHM participated in the competition. They explored with exotic delicacies like Zucchni Wrap with Chicken Minced, Bread and Butter Pudding, Basil Scooped Potato, Sauted Market Vegetable, Rolled Chicken, Cheesy Chopped Gravy, Vegie Risotto and many more.

Executive Chef  Rahul from Hotel Park Plaza Ludhiana, Sous Chef Gopalsamy Mani from Hyatt Regency Ludhiana and Abhinav, Training Manager, Park Plaza Ludhiana were there to Judge the event. Anita, Jashan and Mayank from Dr. Amberdkar Institute of Hotel Management Chandigarh won First Position, Ankit, Anuj and Anmol from Chitkara University Chandigarh stood second and Neha, Shareen and Kanupreet from PAU Ludhiana stood third in the competition.

Professors of Institutes of Hotel Management, PCTE Group of Institutes helped the students with their cooking and baking. The entire event was held in the Advance Kitchen of the Hotel Management College. “Cooking is my hobby and I am excited to make it my profession” said Mayank, student from DIHM Chandigarh.

Prof. Anirban Gupta, Director-IHM said, “We want to spread awareness about cooking as a bright career; the demand of skilled chefs is increasing day by day”. He praised all the participants and was very happy with the efforts students made.

Dr. K.N.S. Kang, Director General, PCTE Group of Institutes congratulated the team of IHM and said that Hotel management course is the most practical course. He further said that such events will definitely help the students in exploring the culinary art.

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